NEW ENGLAND STYLE BARBECUED LOBSTER ROLLS
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
New England Style Lobster Rolls are a delightful seafood salad comprised of sweet lobster and mayonnaise, served on a buttered and toasted roll. However, we BBQ enthusiasts have to add our special flair to things. While Lobster Rolls carry on the spirit of New England’s signature sandwich, we’ve added a delicious little spin and a bit of that smoky goodness that you love.
2 to 4
|1½ - 2 lbs.||uncooked lobster tail & claw|
|¼ cup||butter, melted|
|4||top split hot dog buns|
|1||rib celery, minced|
|Scant ½ lemon, juiced|
|Salt and Peper to taste|
|Lettuce for serving|
1. Remove some of the cooking grids and replace them with the Cast Iron Reversible Griddle or place a cast iron frying pan onto the barbecue, then preheat the barbecue to around 400°F, preparing for direct grilling.
2. In a bowl, combine the melted butter and Chardonnay.
3. Cut open and halve the tails. Gently crack the claws and remove the meat.
4. Cook over direct heat until grill marks form, about 2 minutes, basting generously with the Chardonnay butter.
5. Brush the lobster meat with the butter and chardonnay mixture. Flip and baste until the tail meat is cooked through, being careful of the claw meat because it will take less time and heat to cook through.
6. Remove the lobster from the barbecue and allow it to cool completely.
7. While waiting, combine the celery, mayonnaise, a squeeze of lemon – leaving whatever is left to be served with the meal – and add salt and pepper to taste. Whisk together. Once cooled, fold the lobster meat into the dressing.
8. Turn the barbecue back on under the cast iron griddle or frying pan. Brush the outside of the buns with butter and fry them in the pan until golden crisp.
9. Load the buns with a little lettuce and loads of the lobster salad. Serve with fries or kettle chips and any remaining lemon on the side.
These New England Style BBQed Lobster Rolls are a gourmet-style lobster roll recipe that takes the spirit of Northeastern American cuisine and gives it a little bit of the barbecue treatment. The smokiness of the grill combined with the creaminess of the dressing to produce a delicious magnum opus of a sandwich. What have you given the barbecue treatment to and how did that meal turn out?
Cut lobster tails in half
Grill the meat over direct heat
Baste generously and flip until the meat is opaque and grill marks form
Allow the meat to cool and then chop it
Mix the dressing with the chopped lobster
Serve the lobster salad on a toasted bun with a little lettuce
Don't forget some fries or kettle chips on the side